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Rhubarb tart | Fumi Channel's recipe transcription

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Ingredients

flour : 120g
butter : 60g
salt : a little
Granulated sugar : 10g
egg yolk : 1 piece
Cold water : 2 tablespoons
egg : 1 piece
sugar : 30-50g
Whipped cream (animal) : 150ml
Vanilla extract : 1 tsp
Rhubarb : Appropriate amount

Time required

120minutes

Procedure

1) Preparation of rhubarb 00:21
Peel the rhubarb exodermis. Cut to about 2.5 cm (1 inch). Divide into thick and thin ones and boil them. When the exodermis begins to peel off, take it out and soak it in cold water. When it cools, put it in a container.
2) Make the dough 04:08
Put the flour and butter at room temperature in a bowl and mix the butter and flour by rubbing. Mix salt and sugar and make a groove in the middle. Put egg yolk and cold water in the groove and mix by cutting with a scraper. Wrap it in plastic wrap and let it sit in the refrigerator for at least 30 minutes.
3) Put the dough in a mold 06:20
Preheat the oven to 180 ° C. Dust and spread to a size of 30 cm 3 mm. Spread the dough in the mold and lightly press the inside, side and top of the mold with your fingers to even out the whole. Hold the dough with the index and middle fingers of both hands and firmly attach it to the inner side of the mold. Make a hole in the bottom of the dough with a fork.
4) Bake the dough 07:33
Place the aluminum foil in the dough. Place it on the top plate and bake for 10 to 15 minutes, open it once, remove the aluminum foil, hold it down when it is raised, and bake for 7 to 8 minutes until the surface is lightly colored. After baking, lightly press the bulging part.
5) Make a filling 08:08
Put eggs and sugar in a bowl and mix. Add whipped cream while mixing and add vanilla essence.
6) Finish 08:58
Arrange the rhubarb on the baked dough and add the filling. Place in the oven and bake for 20-30 minutes. When the filling is properly solidified, it's done.

Point

Tart material made from 20 cm.
Normally, cold butter is cut into small pieces, but room temperature is also acceptable.
The combination of butter and flour is called sable. It's rougher than sand, but it's okay.
If the dough is not kneaded, it will not harden when baked.
When stretching the dough, it's okay if it fits the mold, whether it's round or square.
Once the filling is done, it is better to rub it once.
You may check the burning condition of the filling with the tip of a knife or a toothpick.